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Title: Susanna Foo Chinese Cuisine: The Fabulous Flavors & Innovative Recipes of North America's Finest Chinese Cook by Susanna Foo, Louis B. Wallach, Rux Martin, Amy Tan ISBN: 1-881527-94-8 Publisher: Houghton Mifflin Co Pub. Date: October, 1995 Format: Hardcover Volumes: 1 List Price(USD): $40.00 |
Average Customer Rating: 4.56 (9 reviews)
Rating: 5
Summary: Great intro to Chinese cooking
Comment: I bought this book to fill in a gap in my cookbook collection--I had none about Chinese cooking. It was a pleasant surprise to find that many of Susanna Foo's recipes have become standby's at home, for everyday cooking and for special dinners. As others have written, the recipes fuse chinese and french cooking techniques. Although there are occasionally difficult-to-find ingredients, more often than not the author provides substitutes. Favorites are the soy-braised cornish hens (so easy and so flavorful) and the tea-smoked cornish hens. There are plenty of seafood dishes, most served with delectable sauces that could be easily transplanted to poultry or pork dishes.
The writing style is engaging, with reminiscences of dishes the author ate or prepared as a childhood. I love this book !
Rating: 5
Summary: Fusion plus Tradition
Comment: So many of my childhood favorites are in this book, which I thought could only be bought and never made by me. Having been to her restaurant several times and college in Philadelphia, I was given her cook book as a present. Being known for fusion cooking, due to her culinary training, I was so suprised at how many traditional chinese recipes are in her book like marbled tea eggs, hot and sour soup, dumplings, various pancakes and really good instructions and diagrams on how to roll the dough, wrap the dumplings, etc. Hats off to Susanna Foo for compiling such a good cook book with interesting antedotes regarding how the various foods invoke her childhood memories, making it an interesting read as well.
Rating: 5
Summary: The only chineese cookbook to own and use
Comment: I love to eat Chinese food, but don't cook it, that is, until I got this cookbook. Great intro which you have to read to find how she got to Philly and melded Chinese cuisine with French especially.
Recipes are unique, light with usually one or two unusual items which nowadays are easily found. Great helps such as what to buy, how to use them, etc.
Try as an appetizer "One-hundred-corner crab cakes" or "orange Beef with sun-dried tomatoes" (mouthwatering stuff, this is.) Especially representative is an usual fare which has wowed my guests, "Steamed Crabmeat souffle."
This is a delight of a cookbook, to cook, serve and eat!
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Title: The China Moon Cookbook by Barbara Tropp ISBN: 0894807544 Publisher: Workman Publishing Company Pub. Date: November, 1992 List Price(USD): $16.95 |
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Title: Blue Ginger : East Meets West Cooking with Ming Tsai by Arthur Boehm, Ming Tsai ISBN: 0609605305 Publisher: Clarkson Potter Pub. Date: 09 November, 1999 List Price(USD): $32.50 |
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Title: Helen Chen's Chinese Home Cooking by Helen Chen ISBN: 0688146090 Publisher: Morrow Cookbooks Pub. Date: 12 February, 1996 List Price(USD): $18.95 |
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Title: Saffron Shores: Jewish Cooking of the Southern Mediterranean by Joyce Esersky Goldstein, Leigh Beisch ISBN: 0811830527 Publisher: Chronicle Books Pub. Date: October, 2002 List Price(USD): $35.00 |
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Title: Georges Perrier Le Bec-Fin Recipes by Georges Perrier, Aliza Green ISBN: 0762401702 Publisher: Running Press Pub. Date: September, 1997 List Price(USD): $35.00 |
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